| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Manager on duty allowed non-employees/ friends into the kitchen during the inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Employee restroom did not have a hand sink, PIC stated employees wash hands in the kitchen hand sink. Employee stated that shower in restroom is used to wash hands. Employees must wash hands in a hand sink after using the restroom and prior to returning to the kitchen/ food prep area's |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Kitchen hand sink did not have a drying device at time of inspection |
manager brought paper towels to hand sink. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Walk-in Cooler- Sour cream in walk-in cooler had mold on lid and inside container. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Employee stated that the kitchen has been closed for 2 weeks, hotel pan in warmer had old food debris, breading bins had old dried food residue on the side of the containers. |
Employee discarded breading bin contents and placed bins into the 3 bay sink. |
Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Manager and PIC were asked to create a sanitizer sink. When sink was tested using the firms test strips, choline was 200PPM, above the necessary 50 to 100PPM needed. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Kitchen- clear spray bottle with a clear liquid did not have a label to indicate what was inside. Employee stated it was vinegar. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Gap in bottom of the front door is large enough for pests to enter the firm. |
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Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Kitchen- bin of flour stored on the floor, when asked employee why it was on the floor, employee stated they were going to use it as a seat. Explained food containers with food inside must be 6 inches off the ground and not used for seating. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Back walls have old food debris and filth on the walls, restroom has trash on employee and customer floor. stove top has old food debris on burner tops that need to be cleaned. retail sales floor has trash behind coolers and on floor through out retail floor. |
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Core (C) |
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